Strawberry rhubarb panna cotta
Strawberry rhubarb panna cotta is a quick, easy and delicious spring dessert. The strawberry rhubarb compote is also delicious on yogurt or as an accompaniment to a cheese plate.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at somethingnewfordinner.com.
Cooking tools:
- Microplane
- Saucepan
- Chef's knife
- Paring knife
- Cutting board
- Whisk
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Stove
- Serving cup
- Plastic wrap
- Airtight container
- Refrigerator
Ingredients
- 4 T water
- 1 T unflavored gelatin
- 1 vanilla bean, split
- 4 c whipping cream
- 2 1/2 cups Greek yogurt
- 1 cup sugar
- 1 pound rhubarb, sliced in 1/2″ pieces
- 1/2 cup demerara sugar, plus more for garnish
- 1/4 cup water
- 3 cups strawberries, hulled and quartered plus 10 for garnish
- Zest from one lemon
- 2 T fresh lemon juice
- 1/4 cup of chopped mint
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